TSOUREKI: GREEK BRIOCHE

Step 1

Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.

Step 2

​In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.

Step 3

​Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.

Step 4

Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.

Step 5

​Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.

Step 6

​Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:

Step 7

​I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.

Step 8

​I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.

Step 9

Make sure the dryer is OFF!!

Step 10

​Remove from the dryer when it has doubled in volume.

Step 11

​This trick usually cuts 30 minutes from the rise time.

Step 12

Punch down the dough to remove the air. Cut into 2 equal portions.

Step 13

Cut each portion in thirds.

Step 14

​Roll each portion into about 13 inch long ropes.

Step 15

​Form the 3 ropes into a braid and do the same with the remaining three ropes to shape 2 loaves of brioche.

Step 16

Place both braided loaves onto a baking tray (18 by 13 inch) lined with parchment paper.

Step 17

Cover with plastic wrap or with a clean towel.

Step 18

​Set aside for 30-40 minutes or until puffy. They should not double in size this time.

Step 19

Preheat the oven to 350 °F, 180 °C.

Step 20

​Brush the tops of the brioche dough with the egg wash.

Step 21

Optional: Place a hard-boiled, dyed egg in the braids or top with sliced almonds.

Step 22

​Bake in the center rack of the oven for 30 minutes.

Step 23

​Remove from the oven and cool at least 30 minutes before serving.

Step 24

​Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.

Step 25

​Enjoy!